Cumberland sausage hot dogs with apple slaw cooked on the Weber Q1200 gas BBQ
Angela Slater
23 June 2017
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How To Cook Cumberland Sausage Hot Dogs With Apple Slaw On The Weber Q1200 Gas BBQ

Try the classic pairing of apple and pork to elevate the simple hot dog

This simple recipe just adds something a little different to the ordinary hot dog. Richard Holden, top UK BBQ chef, and Ian Hodgett, from The Barbecue Shop here in store, show how by using a tasty Cumberland sausage from a local butcher and a simple apple slaw you can produce a really delicious hot dog. The barbecue they have used is the Weber gas Q1200 in fuchsia.

 

 

  • Cumberland sausages
  • Weber non-stick spray
  • white rolls

Apple slaw

  • dessert apples; cored and thinly sliced
  • white cabbage; thinly sliced
  • whole grain mustard
  • good quality mayonnaise

Combine all the ingredients.

Allow the BBQ to come up to temperature then spray with the Weber Non-stick spray. Place the sausages onto the grill and leave until they have the lovely sear marks, about 2 – 3 minutes, turn and cook on the second side. If they are not cooked through, you are looking for an internal temperature of 75C (167F), move to a cooler part of the grill and put down the lid. Check they are done using a digital temperature probe.

Place into a split roll and add some apple slaw.